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Spinach Enchiladas

 Spinach Enchiladas
We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. —William Parman, Oxnard, California
6-8 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (6 ounces) tomato paste
  • 3 to 4 teaspoons chili powder
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 3 greens onions, chopped
  • 1/3 cup sour cream
  • 1/4 cup 4% cottage cheese, drained
  • 1-1/2 cups (6 ounces) shredded Colby/Monterey Jack cheese, divided
  • 6 to 8 corn tortillas (7 inches)

Directions

  • For the sauce, whisk the broth, tomato paste and chili powder in a
  • saucepan. Simmer, uncovered, for 5 minutes.
  • Meanwhile, combine spinach, onions, sour cream and cottage cheese in
  • a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce
  • into a greased 11-in. x 7-in. baking dish. Dip tortillas into the
  • remaining sauce; spoon about 1/4 cup spinach mixture down the center
  • of each tortilla.
  • Roll up and place, seam side down, in the baking dish. Top with the
  • remaining sauce and cheese. Bake, uncovered, at 350° for 20
  • minutes or until bubbly. Yield: 6-8 servings.

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Spinach Enchiladas (continued)

Nutritional Facts: 1 serving (1 each) equals 182 calories, 9 g fat (6 g saturated fat), 27 mg cholesterol, 453 mg sodium, 18 g carbohydrate, 4 g fiber, 9 g protein.